This Creamy White Chicken Chili is made with shredded chicken, white beans, corn and green chiles. Blended beans thicken the broth without cream, and fresh lime and cilantro brighten every bowl!
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This Creamy White Chicken Chili is loaded with tender shredded chicken, white beans, sweet corn and green chiles. Blending one can of beans right into the broth gives it that thick, cozy texture without any cream cheese or heavy cream. It all comes together on the stove top in about 45 minutes, and the leftovers are perfect for lunch the next day!
The best part of chili night is piling on the toppings, and this one is especially good with diced avocado, crunchy tortilla strips and a big squeeze of lime. The broth is smoky from the cumin and smoked paprika, the corn adds little pops of sweetness, and stirring in the lime and cilantro right at the end keeps the whole bowl tasting bright. If you love my easy chicken tortilla soup, put this one on your dinner list next.
Why You’ll Love This Recipe
- Thick and creamy – one can of white beans gets blended into the broth, and the other two stay whole so there’s plenty of texture in every spoonful.
- Easy enough for a weeknight – the chicken cooks right in the chili, so there’s no need to cook it separately. Canned beans, green chiles and frozen corn keep prep simple.
- Easy to adjust the heat Рuse mild green chiles for the whole pot, then pass sliced jalape̱os and hot sauce at the table.
- Great for meal prep – pack the chili in individual portions and keep the toppings separate so the tortilla strips stay crunchy.
Ingredients You’ll Need
- olive oil, onion and garlic – sauté the yellow onion until soft, then add the garlic and spices for a flavorful base.
- chicken breasts – simmer whole boneless, skinless chicken breasts in the broth, then shred with two forks. Boneless, skinless chicken thighs also work.
- beans – cannellini beans or great northern beans work in this recipe. Drain and rinse all three cans, then set one aside for blending.
- chicken broth – you’ll need 4 cups of low-sodium chicken broth. One cup goes into the blender with the beans, and the remaining three cups go into the pot.
- green chiles – two cans of diced green chiles give the chili its signature flavor! Check the label for mild or hot, depending on your preference.
- frozen corn – add it straight from the freezer during the last few minutes of cooking.
- spices – cumin, chili powder, dried oregano and smoked paprika give the broth a warm, smoky flavor. Season with salt and black pepper, then taste again after adding the lime.
- fresh lime juice and cilantro – stir them in off the heat so their fresh flavor comes through.
- toppings – diced avocado, sliced jalapeños, fresh cilantro, green onion, lime wedges and crispy tortilla strips or crushed tortilla chips are my picks for this chili!
Find the full ingredient list with measurements in the recipe card below.
How to Make White Chicken Chili
- Sauté the onion and spices. Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the onion for 4 to 5 minutes, until softened. Stir in the garlic, cumin, chili powder, oregano, smoked paprika, salt and pepper and cook for another 30 seconds.
- Blend one can of beans. Blend one can of drained and rinsed beans in a blender or food processor with one cup of the measured broth until smooth. This is what makes the chili creamy!
- Simmer the chicken. Add the chicken breasts, green chiles, remaining two cans of beans, blended bean mixture and remaining three cups of broth. Bring to a gentle simmer, then partially cover the pot and reduce the heat to medium-low. Cook for 20 to 25 minutes, until the thickest part of the chicken reaches 165°F.
- Shred the chicken and add the corn. Transfer the cooked chicken to a cutting board and shred it with two forks or this chicken shredder. Return it to the pot with the frozen corn and simmer uncovered for 5 minutes, stirring occasionally.
- Finish with lime and cilantro. Take the pot off the heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt and pepper, then ladle into bowls and add your toppings.
Tips for the Best White Chicken Chili
- Keep it at a gentle simmer. A few steady bubbles are what you’re looking for. Start checking the chicken at 20 minutes, since cooking time depends on the thickness of the breasts.
- Adjust the consistency after adding the chicken back. For a thicker chili, simmer uncovered a few minutes longer. For a brothier bowl, stir in a splash of extra chicken broth.
- Taste after adding the lime. The lime brightens the broth, and the amount of extra salt you need will depend on the broth and beans you use.
- Add crunchy toppings just before serving. Tortilla strips soften quickly in the hot broth, so keep a bowl of extras on the table.
Variations and Substitutions
- Use rotisserie chicken – skip the raw chicken and simmer the chili base until the flavors come together. Stir in about 3 cups of shredded cooked chicken with the corn and simmer until heated through.
- Make it spicier Рuse hot diced green chiles or saut̩ a finely chopped jalape̱o with the onion. For a pot with mixed spice preferences, serve jalape̱o slices on the side.
- Swap the beans – cannellini and great northern beans are interchangeable here. You can also use a mix of the two.
- Add tomatoes – for a little extra flavor and texture, stir in a can of diced tomatoes (drained) or a handful of fresh cherry tomatoes. Fire-roasted diced tomatoes would also be delicious and add a subtle smoky flavor to the chili!
- Make it extra creamy – add a spoonful of plain Greek yogurt or sour cream to individual bowls if you like. For a dairy-free topping, go with diced avocado.
What to Serve with White Chicken Chili
This chili is hearty enough for dinner on its own, especially once you add avocado and tortilla strips. For something to dip into the broth, serve it with my honey cornbread mini muffins. A crisp green salad with cilantro lime vinaigrette is an easy side if you want something fresh. We love chili season!
Prepping and Storage
- To Prep Ahead – dice the onion, mince the garlic and measure the spices the day before. Keep the onion and garlic covered in the fridge.
- To Refrigerate – divide leftovers in sealed, airtight containers and refrigerate within 2 hours. Enjoy within 3 to 4 days.
- To Freeze – freeze individual portions without toppings for up to 3 months for best quality. Thaw overnight in the refrigerator.
- To Reheat – warm on the stovetop or in the microwave. Stir in a splash of chicken broth if it has thickened, then add fresh toppings.
Frequently Asked Questions
Blending one can of white beans with a cup of chicken broth creates a smooth purée that thickens the chili as it simmers. The remaining beans stay whole, so each bowl still has plenty of texture.
That mostly depends on the green chiles you buy. Mild diced green chiles keep the heat gentle. If you like more kick, use hot green chiles or top each bowl with sliced jalapeños.
Yes! Mash one can of beans with a potato masher or fork, adding the cup of broth gradually to loosen the mixture. The broth will be a little more rustic but will still thicken.
Yes. Use the same weight of boneless, skinless chicken thighs and simmer until they reach at least 165°F and shred easily. The timing can vary with the size of the thighs.
Yes! Sauté the onion, garlic and spices as directed, then transfer them to your slow cooker. Blend one can of white beans with 1 cup of the measured broth and add it to the crockpot along with the thawed chicken breasts, green chiles, remaining two cans of beans and remaining 3 cups of broth.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is cooked and shreds easily. Shred the chicken, return it to the slow cooker with the frozen corn and cook on HIGH until the corn is hot throughout. Stir in the lime juice and cilantro just before serving, then pile on your favorite toppings!Â
More Cozy Soups and Chili Recipes
- The BEST Healthy Turkey Chili
- Crock Pot White Chicken Quinoa Chili
- Healthy Chicken Pot Pie Soup
- Healthy Chicken and Wild Rice Soup
- Crock Pot Butternut Squash Farro Chili
Hope you all enjoy this Creamy White Chicken Chili! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Creamy White Chicken Chili
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Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 3/4 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1 1/4 lbs boneless, skinless chicken breasts
- 2 (4 oz) cans diced green chiles
- 3 (15 oz) cans cannellini beans or great northern beans drained and rinsed, divided
- 4 cups low-sodium chicken broth divided
- 1 cup frozen corn
- 2 Tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced jalapeños, chopped cilantro, diced avocado, lime wedges and tortilla strips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic, cumin, chili powder, oregano, smoked paprika, salt and pepper and cook for 30 seconds.
- Blend one can of the drained and rinsed beans with one cup of the measured chicken broth in a blender or food processor until smooth. Set aside.
- Add the chicken breasts, diced green chiles, remaining two cans of beans, blended bean mixture and remaining three cups of broth to the pot. Bring to a gentle simmer, then partially cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, or until the thickest part of the chicken reaches 165°F.
- Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot with the frozen corn. Simmer uncovered for 5 minutes, stirring occasionally. Add a splash of extra broth if you prefer a thinner chili.
- Remove from the heat and stir in the lime juice and cilantro. Taste and add more salt or pepper as needed. Serve with your favorite toppings.
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